Hot Ranch and White Bean Dip {Vegan}

I am in love with this Hot Ranch and White bean Dip!  It’s so creamy and has really nice flavor with a little bite to it.  As a vegan, you wouldn’t think you could make something like this, but with the availability of vegan versions of sour cream, cream cheese and parmesan, you won’t even know the difference.

Hot Ranch and White Bean Dip

We start off by rinsing a can of white beans.  You’ll also want to create the “buttermilk” mixture by combining the almond milk and vinegar.  Allow this mixture to sit for at least 10 minutes before proceeding.

Meanwhile, in the bowl of an electric mixer, add the softened cream cheese, sour cream, flour and the buttermilk mixture.  Beat until lighter and fluffier in appearance.  Add the remaining ingredients and beat just until combined.  Fold in the beans last.

Hot Ranch and White Bean Dip

Pour into an oven safe baking dish and top with more of the parmesan, parsley and paprika.

Hot Ranch and White Bean Dip

Bake until golden and bubbling.

Hot Ranch and White Bean Dip

Serve hot with your favorite crackers, tortillas or sliced baguette.

Hot Ranch and White Bean Dip

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Hot Ranch & White Bean Dip {Vegan}

Author Veg Life Staff

Ingredients

• 4 oz. Vegan Cream Cheese such as Tofutti - room temperature
• 1/4 C Vegan Mayonnaise I am loving Just Mayo
• 1/4 C Vegan Sour Cream such as Tofutti
• 1/4 Almond or Coconut Milk PLUS 1 tsp White or Apple Cider Vinegar - allow to sit for 10 minutes
• 1 Tbl Flour
• 2 tsp Vegan Worcestershite such as Annie's Naturals
• 1 tsp Hot Sauce
• 1/4 tsp Lemon Juice
• 1/4 tsp Lemon Zest
• 1/8 tsp Garlic Powder
• 1/4 C Vegan Parmesan so as GO Veggie! plus more for the topping
• 2 Scallions sliced
• 1 Tbl Chives sliced
• Paprika for topping
• 15 oz. Can White Beans drained
• Salt to taste
• Toasted Baguette crackers or tortilla chips for serving

Instructions

• Preheat oven to 375 degrees.
• Create the "buttermilk" mixture by combining the almond milk and vinegar. Allow to sit for 10 minutes.
• In the bowl of an electric mixer, or with a hand mixer, add the room temperature cream cheese, mayonnaise, sour cream, almond milk/vinegar mixture and flour. Beat on high speed until lighter and fluffy in texture.
• Add the worcestershire, hot sauce, lemon juice and zest, garlic powder, parmesan and salt.
• Beat until combined.
• Add the scallions and chives. Fold in the drained white beans.
• Transfer to an oven safe baking dish. It's a good idea to place a baking sheet underneath just in case it bubbles over.
• Sprinkle with parmesan and paprika.
• Bake until bubbling and heated through. The top should be a nice golden color.
• Top with scallions or chives and serve with bread, crackers or tortilla chips.